Recipe for Salmon Patties & Mustard Sauce
Looking for a healthy dinner recipe that the whole family will enjoy? Incorporate more salmon into your meals with this delicious recipe for Salmon Patties and Mustard Sauce.
We are very lucky here in Idaho to have the opportunity to fish for fresh salmon. My hubby keeps our freezer pretty well stocked year round, so I have a lot of a wonderful fresh salmon recipes that I will be sharing. However, there are certain times in the year when we run low on fresh salmon and still want to incorporate it into our diet.
For this particular recipe, I use canned salmon, so that those of you that don’t have access to fresh salmon can enjoy a similar and delicious meal. While nothing compares to fresh salmon, canned salmon has many wonderful health benefits and still makes a delicious meal when you don’t have fresh salmon on hand. (Canned salmon is high in omega 3 fatty acids and is a great source of calcium, due to the presence of the bone.)
On that note, you can make a this same recipe with fresh salmon, you will just want to adjust your cooking time a bit.
Recipe for Salmon Patties
(makes 10 2″ patties)
Salmon Patty Ingredients:
- 1 14-ounce can salmon
- 1 large egg
- 2 tablespoons Panko crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Worcestershire sauce
- 1 tablespoons Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup mayonnaise
- 1 teaspoon Red Hot sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mustard Sauce Ingredients:
- 1/3 cup light sour cream
- 1/4 cup light mayonnaise
- 1 teaspoon Red Hot sauce
- 2 tablespoons Dijon mustard
- 2 chives, finely sliced (optional)
Preheat your oven to 450 degrees F.
Line a large baking sheet with Parchment paper and set aside.
Pour the salmon into a small bowl and use your fingers to pick through it and remove any large pieces of skin. As you pick through the meat, you’ll feel small round bones that you’ll want to crush between your fingertips. They are very soft and will dissolve easily. When you’re confident you’ve found and crushed all the bones, set the meat aside.
Add the egg, Worcestershire, mustard, onion powder, garlic powder, mayonnaise, Panko, Red Hot, parmesan cheese, salt and pepper to a large bowl and gently mix with a spatula. When the mixture is thoroughly combined, put the bowl in the refrigerator and chill for about 15 minutes before forming the patties.
While the salmon mixture is chilling, make the mustard sauce.
Add the sour cream, mayonnaise, mustard, chives and Red Hot to a bowl and whisk to combine. Taste and adjust the seasonings to your liking. Add salt and pepper, if necessary.
To form the salmon patties, scoop out approximately 1/4 cup of the salmon mixture and form it into a patty with your hands. I use a cookie scoop to ensure all my patties are approximately the same size.
Dredge the patties in the Panko, lightly pressing it into the meat as you form them. Lay the patties onto the baking sheet. Repeat until you’ve used all the salmon mixture.
Liberally spray the top of the patties with nonstick cooking spray and bake for approximately 10 to 12 minutes.
Gently flip the patties over, lightly spray the tops again with nonstick cooking spray and bake for an additional 10 minutes or until golden brown.
These are best when eaten right away with mustard sauce for dipping, however, they also make very good sandwiches the next day!
I hope that you and your family will enjoy this recipe for Salmon Patties!